Overripe Tomato Jam
Created by: Dustin Selvaggio
Tomato jam isn't an Italian music festival! It's a way to use those tomatoes that you may have second thoughts about putting front and center on the plate.
Ingredients
- 1.36 Kg (1 quart) of Tomatoes (past prime) 100%
- 576 g (3 cups) of Light Brown Sugar 42.35%
- 45 g (3 tablespoons) of Lemon Juice (bar waste) 3.31%
- 45 g (3 tablespoons) of Liquid Pectin 3.31%
- 24 g (1/4 cup) of Shallot, minced (trimmings) 1.76%
- 15 g (1 tablespoon) of Ginger, minced (peels) 1.10%
- 12 g (4) Garlic Cloves, minced (trimmings) .88%
- 9.86 g (2 teaspoons) of Amino Sauce .73%
- 5.40 g (1 1/2 teaspoons) of Onion Powder .40%
- 4.80 g (1/2 bunch) of Thyme (wilted) .35%
- 1.40 g (1/4 teaspoon) of Ground Cumin .10%
- 1 g (1/2 teaspoon) of Crushed Red Pepper Flakes .07%
Directions
- In pot on the WIH400 Induction Range, use the WSB38X BOLT Immersion Blender to coarsely mix tomatoes, brown sugar, ginger, amino sauce, spices, lemon juice and shallots.
- Cook on medium-high, stirring constantly, for approximately 35 minutes.
- Reduce heat to lowest setting and cook down to thicker consistency (stir occasionally). Should be the consistency of think apple sauce. While jam is cooking down, peel wilted thyme and reserve leaves for later and stems for future stock.
- Stir in pectin and cook another minute.
- Taste and jar.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
